Last One month we having been celebrating one festival or the other and the festivities still continue with the Ganesh festival. I am not a typical ‘rituals person’ but enjoy the festive food that is prepared during the festivals. We have been indulging in all kinds of traditional feasts and still continuing with it maybe for another month! As my grandmother would say ‘you do not think of the calories during these feasts’. Homemade fresh sweets and savories (majority made with homemade ghee (brown butter) are stored in steel containers luring you with their delectable aromas each time you pass by! I have decided to give up concern for my growing waistline till the festivities last and indulge in the feasts without any guilt! :)…
I promise this is going to be one of the last ‘themed’ recipes. I have been cooking themed food in my house for the last month or so J
Now if I repeat any vegetable in a week , Ajay thinks that’s the theme for some blog event! Now-a-days my monthly grocery/ vegetable list is also influenced by the Blog events. …
A unique combination of fresh eggplants and Lentils, tempered with flavorful spices makes this comforting Maharashtrian staple –Dal Vanga. Simple pantry ingredients and fresh seasonal eggplants (preferably the small green Jalgaon variety) is all that takes to make this Dal.
Dal Vangi served with hot steamed Rice, a dollop of ghee and some papad on the side or paired with Bhakri, makes for a wholesome meal, especially for busy weeknights.
Shrikhand is a traditional dessert popular in Maharashtra and Gujarat. It is a part of many Maharashtrian festive fares especially Gudi Padwa. Hung curd (Chakka) is sweetened with sugar, flavoured with saffron,cardamom or nutmeg to make this delicious sweet.
The mango version (in season) of this delectable dessert, Amrakhand is our family favourite. Mango pulp takes this already sinful sweet to another level. Ready made Shrikhand with assorted flavours is easily available at most sweet shops but the satisfaction of making it at home is unparalleled!
My mom’s recipe for Amrakhand is very simple, just that you need some patience and planning to make it.In fact many times excess,leftover curd is hung overnight and made into Shrikhand.
Amrakhand/Shrikhand teams up well with plain puris but it can be served on its own or with Rotis too. You can skip adding the Mango pulp to make plain Shrikhand and top it with fresh/dry fruits and nuts of choice.
Kites of different shapes ,sizes and colours dot the sky as the sun commences its journey towards the Northern Hemisphere (onset of Uttarayan).The harvest festival-Makar Sankranti/Pongal/Lohri is celebrated in most parts of India with all the traditional festivities and feasts.
‘Bhogichi Bhaji’ is a traditional winter recipe made all across Maharashtra on the day of ‘Bhogi’ which is a day prior to ‘Makar Sankranti.’ This dish celebrates the seasonal bounty of winter vegetables and is fortified with groundnuts and sesame seeds, which provide the much needed warmth and nourishment to the body during winters. It is packed with all essential nutrients and vitamins from seasonal vegetables like red carrots, fresh green Chana (Chola/chickpea/harbhara), flat green beans (Val Papdi) and Ber (Indian Jujube).